Ingredients:
For the Brownies
125ml/4.25fl oz melted coconut oil
60g/2oz cocoa powder
60g/2oz unsweetened chocolate
180ml/6fl oz honey
2 eggs
2 tsp vanilla
30g/1oz coconut flour
2 tsp espresso powder
For the Topping:
50g/2oz pecans
250ml/8.5fl oz honey
125ml/4.25fl oz coconut cream
30ml/1fl oz coconut oil
15ml/1 tbsp vanilla extract
pinch of salt
Method:
For the Caramel
Heat coconut oil, honey, salt, and vanilla in a saucepan. Stir until fully incorporated.
Add in the cream. Bring to a boil while continuously whisking for about 3 minutes.
Set aside to cool.
For the Brownies:
Line a 9x9 baking pan with parchment paper. Brush lightly with coconut oil. Set aside.
In a saucepan, combine coconut oil, cocoa powder, and unsweetened chocolate. Continuously whisk over medium heat, until smooth and free of lumps.
Take off from the heat and add in honey. Continue whisking.
Add in eggs and vanilla and whisk until smooth.
Mix the dry ingredients. In a separate bowl, mix coconut flour, salt, and espresso powder.
Fold in the dry ingredients into the wet.
Pour into the prepared baking pan and top with pieces of pecan.
Pour prepared caramel on top and bake in a 175C/350F oven for 20-25 minutes.
Preparation Time: 15-20 min
Cooking Time: 15-20 min
Serves: 10-12